Milk Boiled Corn

by Sabrina Snyder

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23 Comments

4.43 from 7 votes
8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Milk Boiled Corn is an easy side dish resulting in a sweet, tender, and buttery corn on the cob in less than 20 minutes. Try it tonight!

Corn recipes are the flavor of summer. We make so many different side dishes from it, like Corn Succotash, Mexican Corn Salad, and Corn Salsa.

Sabrina’s Milk Boiled Corn

The next time you head to the farmer’s market and pick up sweet corn, you should boil them in milk and butter to infuse them with a rich, creamy flavor. If you boil corn on the cob this way, you won’t have to try to mash an extra pat of butter onto it with a fork when you sit down to eat.

Recipe Card

Dinner, then Dessert

Milk Boiled Corn Recipe

Milk Boiled Corn is an easy side dish resulting in a sweet, tender, and buttery corn on the cob in less than 20 minutes. Try it tonight!
Yield 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Side view of corn on the cobb on a platter
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Ingredients
 

  • 8 cups water
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 8 ears corn

Instructions

  • Add the water, milk, butter, and salt to a large pot and bring to a boil.
  • Add the corn with tongs to the pot of water and milk, boiling the corn for 10-12 minutes before removing from the boiling water and letting cool for 5 minutes.

Nutrition

Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 322mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 0.5mg

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About This Recipe

Some people avoid corn because of its carbohydrates but corn is actually a rich source of vitamin A and vitamin C. I find the best corn is usually fresh but I’ve also made the recipe with frozen ears of corn and the kids have loved it too.

Chef’s Note

The great thing about cooking corn on the cob this way is that you can give it so much flavor without having to increase the prep or cooking time. This is an easy recipe that doesn’t take long at all to make and has all the delicious flavors of your favorite KFC Corn on the Cob.

KFC Corn on the Cob is actually boiled in a buttery milk mixture which is why the flavors are so naturally buttery. I promise you KFC isn’t using super sweet corn.

What to Pair With

  • Bacon Brown Sugar Smokies: If you want a quick and easy appetizer that tastes great and will impress your guests, this is an easy recipe that looks gourmet.
  • Bacon Wrapped Hot Dogs: Absolutely everything is better with bacon, including the classic hot dog. Cook these up and add some of your favorite garnishes to enjoy at your next BBQ or grilling adventure.
  • Oven-Baked BBQ Chicken: If you’re going for a BBQ vibe with indoor cooking, try this chicken and use the corn as a side dish. The flavor combos will be classic and delicious.

How to Store

  • Serve: Because of the butter and milk in the recipe you shouldn’t leave the ears of corn out at room temperature for longer than 2 hours.
  • Store: Your leftovers will be good in an airtight container in the fridge for about 4 days.
  • Freeze: freeze your boiled corn once it has cooled down and it will last you up to 12 months.

Variations

  • Avocado: Dice an avocado and mix it together with some pico de Gallo and lime juice. Then add corn from your boiled cobs for a delicious, rich guacamole that you can whip up fast.
  • BBQ: Cut the kernels off and mix them with a splash of BBQ sauce for a tasty side that is great for summer cook outs.

More Side Dish Recipes

Finished corn on the cob on a plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Thank you so much for sharing your know how! The fresh sweet corn is in season here in Indiana . Was looking for a way to freeze it. I also found a good recipe to make it even better!

    Reply

  3. I usually make my corn in the oven, but I was not in the mood. I added some garlic paste to the pot for some extra pizzaz- very easy recipe, thank you!

    Reply

  4. Have tried this! Dont waste the milk! Makes no difference at all. Research then try microwaving corn….sooooo much easier and better than boiling in water or milk any day!

    Reply

  5. It sounds delicious, can’t wait to try it. One question, what kind of milk do you use? Whole, 2% or something else?
    Thanks

    Reply

  8. I was so intrigued with this recipe when I found it. I knew I had to try it because my kids love corn. This did not disappoint! Thank you!

    Reply

  9. I’ve never heard of this method of cooking corn, but it sounds amazing! Can’t wait to try it with fresh corn from my parent’s garden.

    Reply

    1. I use a Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker. So glad you’re enjoying the site.

      Reply